While the COVID-19 crisis has certainly changed several aspects of beverage service in Canada -- in large part the ways in which they are delivered to customers -- the trends we saw at the beginning of the year are still just as relevant as ever. In some cases, you could even argue beverages are even more accessible than food in 2020, simply because of their portability for takeout and delivery scenarios.
Takeout is one of the hottest trends in foodservice right now. In fact, it's altering some of the longstanding daily food traditions we have, and it's forcing us to reconsider the ways we look at the days of the week.
When you're used to certain limitations, you end up just accepting them. A great example in foodservice is ventilation. Commercial kitchens traditionally need vents and hoods, but they can also restrict productivity, creativity, and even profitability.
Countertop cooking can add another element of service and profitability to a whole range of Canadian foodservice operations. C-stores, concessions, QSRs, pizza shops, casual dining – all of these and more can benefit from a countertop cooking program.
COVID-19 has drastically altered and changed the world as we know it. The foodservice industry is one of the many fields of business that have been forced to reevaluate the way in which they do their work. On top of that, companies and businesses are forced to take extreme precautions if they wish to try to function and survive during the current times. Luckily, in the restaurant and food world, there are no shortage of innovators and designers, and many people have already begun taking steps in another direction. Take a closer look at how COVID-19 is forcing us into the golden age of vending machines.
When contaminated foods make their way downstream into food processing plants and food service industries such as restaurants, school cafeterias, and even in the produce section of your local grocery store, hospitalizations and deaths may follow. Often it is unsafe practices that contribute to kitchen utensils and surfaces that are both unclean and not sanitized.
Topics: San Jamar
Ask a Millennial. Ask her what her biggest values are when it comes to food. You'll likely hear transparency as one of the traits she most admires in a restaurant. He might tell you he prefers when restaurants source ingredients that are local and sustainable. And a third factor you'll almost certainly hear is a restaurant or foodservice operation that focuses on "fresh."
With COVID-19 shaking up the food industry, many commercial kitchens are looking to maintain compliance with local ordinances for safety precautions while still delivering their favorite dishes to their customers. Taking these measures are not only for maintaining what is required but for the safety of your staff and customers. TableCraft has the answers for all your post-pandemic restaurant needs. Below are the best ways to reopen safely, whether it is take-out only or half capacity indoor dining.